中文摘要：

目的比较大黄不同饮片中各色谱峰峰面积的变化情况,探讨饮片炮制过程中化学成分的变化规律。方法运用HPLC指纹图谱法,以甲醇-1.0%冰醋酸为流动相梯度洗脱,柱温30℃,流速1.0 mL/min,检测波长280 nm。对大黄5种饮片各10批次样品进行分析,比较同一成分在不同饮片中峰面积的变化情况。结果在已归属的24个色谱峰中没食子酸（1）在熟大黄中含量最高,5种游离蒽醌,即芦荟大黄素（20）、大黄酸（21）、大黄素（22）、大黄酚（23）、大黄素甲醚（24）在熟大黄中含量最高,4′-羟基苯基-2-丁酮-4′-O-β-D-（6″-没食子酰基）-葡萄糖苷（6）、大黄素8-O-葡萄糖苷（17）及芦荟大黄素-3-CH_2-O-β-D-葡萄糖苷（18）在生片中较高,其余成分均以酒大黄含量最高。结论辅料的种类、炮制时加热的温度和时间,是不同大黄饮片炮制前后化学成分变化的主要因素。高温或长时间加热会导致大黄中蒽醌苷类成分含量的不同程度的降低而游离蒽醌含量均有不同程度的升高。

英文摘要：

Objective To compare the changes of HPLC peaks of different kinds of Dahuang（Radix et Rhizoma Rhei） decoction pieces,and discuss the change laws of chemical constituents of these decoction pieces in the processing course.Method The procedure of HPLC fingerprint chromatogram was performed on the column of Zorbax Eclipse XDB-C_（18）（4.6 mm×250 mm,5μm）,using methanol-glacial acetic acid（1.0%） as gradient elution at the temperature of 30℃,and the mobile phase was at flow rate of 1.0 mL/min.The detection wavelength was at 280 nm.The changes of peak areas of the same constituent in different decoction pieces were compared in 10 batches of 5 kinds of Dahuang decoction pieces.Result Among 24 identified peaks the content of gallic acid（1） was the highest,and the content of 5 kinds of free anthraquinone including aloe-emodin（20）,rhein（21 ）,emodin（22）, chrysophanol（23） and physcion（24） reached the highest in prepared Dahuang.The content of 4＇- hydroxy-phenyl-2-butanone-4′-O-β-D-（6″-galloyl）-glucopyranoside（6）,emodin 8-O-glucoside（17） and aloe-emodin-3-CH_2-O-β-D-glucosidase（18） were the highest in rude Dahuang and the content of other constituents were the highest in wine-treated Dahuang.Conclusion The main factors influencing the chemical constituents of Dahuang decoction pieces before and after processing include the kinds of excipients,temperature and heating time.The higher temperature or longer heating time will reduce the content of anthraquinone glycosides and increase the content of free anthraquinones in varying degrees.